Brides Away!

So I have some pretty big news that I have neglected to tell you all. While innocently working I got recruited to cater a small bridal luncheon. It’s nothing too big, maybe 10 people, but I am kind of psyched! So after meeting with the bride and her mother we came up with a nice menu and since then I have been recipe testing. This morning I went to town on 1 of the small sandwiches I will be offing; an open face Caprese sandwich on crusty ciabatta bread.


1 Lg Fresh Tomato
4 oz Fresh Mozzarella
10 Leaves Fresh Basil
1 Loaf Fresh Ciabatta
Pesto – see recipe below

This is a very simple sandwich so the ingredients are key, make sure you look for quality in all your ingredients, it really makes a difference. First the prep. Pluck off 10 of the nicest basil leaves; I like them on the larger side. Slice your tomatoes and mozzarella about 1/4 inch thick and mix up your pesto (below). Assembly is easy. Slice your loaf in about 5 equal pieces and then slice them in half to create 2 bottoms. Spread your pesto in a thin layer on the bread then top with 1 slice of cheese , 1 slice tomato and 1 basil leaf. Top each sandwich with a light sprinkle of sea salt and drizzle of good quality olive oil. That’s it but boy is it good.

Open Face Caprese Sandwich



1 Lg Bunch Fresh Basil Leaves
1/4 Cup Good Olive Oil
1/4 Cup Pine Nuts (toasted)
1 Inch Cube of Parmesan Cheese
1/2 Clove Garlic (you can use more depending on taste, since this is going to be for a bridal lunch I went easy on the garlic but feel free to punch it up!)
Salt & Pepper

In a blender/food processor combine all but the oil. With the machine running drizzle in the oil until it all comes together in a nice paste. I like mine with a little texture and bright green color. To aid the green along I throw in a small bit of fresh baby spinach. It adds a a bright green color and it helps freshen and brighten the flavor but without tasting “spinachie”. And that’s it a perfect pesto every time! Great for the sandwiches or pasta or even a nice dip!



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